Wild Mushroom Ravioli With Basil-Pine Nut Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
  • (I toast in a dry fry pan on the stove top until golden brown).
  • Bring a large pot of water to a boil, salt water.
  • Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
  • In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
  • Add the basil leaves and cook until crisp.
  • Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
  • Place on plates or in a covered casserole dish for serving.
  • Serve with grated cheese at the table.
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